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Penny's Salsa
3 Cups chopped, pealed, cored tomatoes
3 Cups chopped, seeded jalapeno peppers (for hotter salsa you can add one habanero pepper)
1 Cup chopped onion
2 Tablespoons minced cilantro
1 Tablespoon cumin
2 Tablespoons oregano
3-4 pint jars
Chop and combine all ingredients in a large bowl. Ladle salsa into hot jars, leaving 1 inch headspace. Add 1 teaspoon sugar and 1 teaspoon salt to each jar. Mix 1 cup vinegar with 1 cup water, pour to within 1/2 inch of jar tops. Make sure jar rim is clean, tighten lids securely. Process 25 minutes in boiling water canner.
Note; When cutting and seeding hot peppers, wear rubber gloves to avoid burning.